The 50% Ibérico Farm Cured Ham from Jamones Benito is a gourmet product known for its quality and flavor. It comes from the Ibérico breed and weighs approximately 8 kg. Its production is a blend of tradition and technique, starting with careful shaping of the piece. The salting process is crucial, as it is adapted to the weight of the ham and directly impacts its curing and final flavor. Once this process is completed, the ham moves to its drying phase, conducted under controlled temperature and humidity conditions. This drying can last between 4 to 5 months, allowing the product to develop its full complexity of flavors. The result is a ham with a rich and nuanced flavor profile, ideal for enjoying alone or in company, paired with good wine.